Created by Jonathan Pogash, The Cocktail Guru, New York City, served at the Empire Room, NYC. Courtesy of Bluecoat Gin.

The Ward Eight is over a century old, with roots stretching back to Boston in the late 1890s. As with many drinks of yore, the Ward Eight is a celebratory concoction, named for Martin Lomasney’s state legislature victory in his ward (hence its relatively obvious name). Courtesy of Dewar’s.

We are big fans of punch and this one created by mixologist Eric Castro did not disappoint. Made with HighlandPark 12-year-old single-malt scotch, yellow chartreuse, a hint of ginger, bitters, ginger beer, and fresh fruit the result is a wonderfully complex drink. We tried this at the recent StarChefs.com Rising Star Chef’s Review in San Francisco. For an event wrap up and more photos, check out Lick My Spoon.

1 Bottle (750 ml) Light Rum
4 oz. Apricot Brandy
2 Cups Grapefruit Juice
1 Cup Pineapple Juice
Juice of 3 Lemons
4 Cups Club Soda
Orange Slices

Combine all ingredients in a large punch bowl. Add a large block of ice.
Float orange slices on top.

Serves 25

1 1/2 Parts Domaine de Canton
1 Part Maker’s Mark Bourbon
1/2 Part Freshly Squeezed Lemon Juice

Shake and strain into a chilled martini glass.

Thanks Kayce!

Manny Hinojosa, mixologist and bar manager at the Walnut Creek Yacht Club submitted this drink recently. He’s been mixing up some amazing cocktails and this one is no exception. Gin, Campari, fresh strawberry puree, a little lemon juice, simple syrup and of course balsamic vinegar give this cocktail a nice tang and touch of sweet.

This cocktail was invented by Harry MacElhone in 1919 at Ciro’s Club, London. He original used crème de menthe but switched it with gin at Harry’s New York Bar, Paris, in 1929.

Thanks, Maurene!